A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study
The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were analyzed. The analyses were done by Gas Chromatography-...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2010-12-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1047 |